QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Garber, A. K. Articles by Suttie, J. W. Search for Related Content PubMed PubMed Citation Articles by Garber, A. K. Articles by Suttie, J. W.

---

Research Communication

Comparison of Phylloquinone Bioavailability from Food Sources or a Supplement in Human Subjects¹

Andrea K. Garber, N. C. Binkley^*, Diane C. Krueger^* and J. W. Suttie^,2

Department of Nutritional Sciences, ^* Institute on Aging, and Department of Biochemistry, University of Wisconsin-Madison, Madison, WI 53706

²To whom correspondence should be addressed.

Phylloquinone (K) absorption was assessed in 22- to 30-y-old human subjects consuming a standard test meal [402 kcal (1682 kJ), 27% energy from fat]. The absorption of phylloquinone, measured over a 9-h period as the area under the curve (AUC), was higher (P < 0.01) after the consumption of a 500-µg phylloquinone tablet [27.55 ± 10.08 nmol/(L · h), n = 8] than after the ingestion of 495 µg phylloquinone as 150 g of raw spinach [4.79 ± 1.11 nmol/(L · h), n = 3]. Less phylloquinone (P < 0.05) was absorbed from 50 g of spinach (AUC = 2.49 ± 1.11 nmol/(L · h) than from 150 g of spinach. Absorption of phylloquinone from fresh spinach (165 µg K), fresh broccoli (184 µg K) and fresh romaine lettuce (179 µg K) did not differ. There was no difference in phylloquinone absorption from fresh or cooked broccoli or from fresh romaine lettuce consumed with a meal containing 30 or 45% energy as fat.

KEY WORDS: • bioavailability • phylloquinone • vitamin K • humans

This article has been cited by other articles:

				D. A. Pearson Bone Health and Osteoporosis: The Role of Vitamin K and Potential Antagonism by Anticoagulants Nutr Clin Pract, October 1, 2007; 22(5): 517 - 544. [Abstract] [Full Text] [PDF]

				L. J. Schurgers, M. J. Shearer, K. Hamulyak, E. Stocklin, and C. Vermeer Effect of vitamin K intake on the stability of oral anticoagulant treatment: dose-response relationships in healthy subjects Blood, November 1, 2004; 104(9): 2682 - 2689. [Abstract] [Full Text] [PDF]

				N. C Binkley, D. C Krueger, T. N Kawahara, J. A Engelke, R. J Chappell, and J. W Suttie A high phylloquinone intake is required to achieve maximal osteocalcin {gamma}-carboxylation Am. J. Clinical Nutrition, November 1, 2002; 76(5): 1055 - 1060. [Abstract] [Full Text] [PDF]

				S. L. Booth, A. H. Lichtenstein, and G. E. Dallal Phylloquinone Absorption from Phylloquinone-Fortified Oil Is Greater than from a Vegetable in Younger and Older Men and Women , J. Nutr., September 1, 2002; 132(9): 2609 - 2612. [Abstract] [Full Text] [PDF]

				N. M. McKeown, P. F. Jacques, C. M. Gundberg, J. W. Peterson, K. L. Tucker, D. P. Kiel, P. W. F. Wilson, and S. L. Booth Dietary and Nondietary Determinants of Vitamin K Biochemical Measures in Men and Women J. Nutr., June 1, 2002; 132(6): 1329 - 1334. [Abstract] [Full Text] [PDF]

				N. C Binkley, D. C Krueger, J. A Engelke, A. L Foley, and J. W Suttie Vitamin K supplementation reduces serum concentrations of under-{gamma}-carboxylated osteocalcin in healthy young and elderly adults Am. J. Clinical Nutrition, December 1, 2000; 72(6): 1523 - 1528. [Abstract] [Full Text] [PDF]

				S. L Booth, M. E O'Brien-Morse, G. E Dallal, K. W Davidson, and C. M Gundberg Response of vitamin K status to different intakes and sources of phylloquinone-rich foods: comparison of younger and older adults Am. J. Clinical Nutrition, September 1, 1999; 70(3): 368 - 377. [Abstract] [Full Text] [PDF]